Frequently Asked Questions

FAQ:

Mill Product Options

What’s the difference between Whole Berries, Whole Wheat, 85% Extraction, and ‘00’?

Whole Berries - What does Whole Berry (WB) mean?

What is Whole Wheat (WW)?

What does Extraction mean?

Do I Need 85% Extraction?

What is '00' and what is it for?

Grain Varieties

What’s the difference between ancient grains, landrace grains, modern varieties?

How are stone milled flours different from roller-milled?

What’s the difference between grits and polenta?

There are so many options of grains! Which one(s) should I use?

Terminology

What does protein % mean?

What’s a falling number?

What is AP? What's the difference between our regular AP flour and Premium AP flour?

Cooking With BSM Products

Which flour should I use?

Do I have to do anything differently with your flours?

What should I use for bread flour?

How do I cook BSM grits or polenta?

Storing Grains & Flours

How should I store my flour or corn?

What is the shelf life of BSM products?

How can I tell when my flour or cornmeal has gone bad?

Chemicals, Organics, & Non-GMO

Are BSM products organic?

Are BSM products non-GMO?

Allergies

Do you have gluten-free products?

Customer Service, Shipping, Returns

When will I receive my order?

What is your return policy?

Events, Mill Tours, & Classes

Do you give tours?

BSM Reviews

See what customers say

2831 reviews
98%
(2764)
2%
(43)
0%
(13)
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(6)
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(5)

The flour is incredible! The bread we’ve baked was delicious and testy!

Excellent for sourdough!

I’ve been using this for sourdough pizza crusts and they turn out awesome!

Rouge de Bordeaux

New pizza staple

I'll never be able to make pizza without this flour ever again. It was so easy to work with, and there were more subtle flavors than I even knew what to do with. I found myself using fewer toppings so I could taste the dough more (and up until now pizza dough was just a vehicle for toppings).

K
Yecora Rojo
K.N.
Yecora Rojo

Beautiful flour. Made delicious sourdough. Tried the 00 think I’ll try regular next time for a heartier bread. Looking forward to trying other flours